There are two types of ossobuco: a modern version that has tomatoes and the original version which does not. The older version, ossobuco in bianco, is flavoured with cinnamon, bay leaf and gremolata. The modern and more popular recipe includes tomatoes, carrots, celery and onions. Gremolata is optional. Osso buco can also be prepared with porc meat.
We will make the modern version and will serve it with mashed patatoes.
Servings : 4
Preparation time : 20 minutes
Cooking timle : 2½ hours
|Salt and Pepper|
|4 tbsp Plain Flour|
|5 tbsp Olive Oil|
|2 Onions (finely diced)|
|2 Garlic Cloves (finely diced)|
|2 Carrots (finely diced)|
|1 stick of celery (finely diced)|
|1 Bay Leaf|
|1 slice unwaxed Lemon Peel|
|375ml dry White Wine|
|250ml chicken Stock|
|450 g canned chopped Tomatoes|
|2 tbsp tomato Puree|
Preheat the oven to 160° C, season the meat on all sides with salt and pepper and coat with flour. Heat the oil and butter in a flameproof casserole dish, add the pork sear on both sides until coloured, then remove and set aside. Add the onion, garlic, carrot and celery, and sauté until lightly coloured. Add the bay leaf and lemon peel, then add the wine and stock; finally add the tomatoes and tomato puree and stir well.
Return the meat to the pan, then cover and braise in the lowest part of the oven for 2-2½ hours until the meat begins to move away from the bone. Remove the meat and reduce the liquid, seasoning with salt and pepper if necessary.
|For the Gremolata:
40 g Capers (roughly chopped)
|2 tbsp Parsley (chopped)|
|Zest of 1 unwaxed Lemon (grated)|
To make the Gremolata:
Mix the capers with the parsley and lemon peel. Serve the Osso Buco on warmed plates, sprinkle with the gremolata and pour over the sauce.
Serve with Risotto Milanese, plain rice, pasta or mashed patatoes.
Servings : 4
- 600 g potatoes, peeled and cut lengthwise into quarters
- 1/2 teaspoon salt
- 4 Tbsp (60 ml) heavy cream
- 2 Tbsp (30 g) butter
- 1 Tbsp milk (or more)
- Salt and Pepper
100 fried gr bacon finely chopped
100 gr grated cheese (Emmenthal, parmesan)
1 Place the peeled and cut potatoes into a medium saucepan. Add cold water to the pan until the potatoes are covered by at least an inch. Add a half teaspoon of salt to the water. Turn the heat on to high, and bring the water to a boil. Reduce the heat to low to maintain a simmer, and cover. Cook for 15 to 20 minutes, or until you can easily poke through them with a fork.
2 While the potatoes are cooking, melt the butter and warm the cream. You can heat them together in a pan on the stove or in the microwave.
3 When the potatoes are done, drain the water and place the steaming hot potatoes into a large bowl. Pour the heated cream and melted butter over the potatoes. Mash the potatoes with a potato masher. Then use a strong wooden spoon (a metal spoon might bend) to beat further. Add milk and beat until the mashed potatoes are smooth. Don’t over-beat the potatoes or the mashed potatoes will end up gluey.
Add salt and pepper to taste.